Recipe By : Maida Heatter (3-22-96)
Serving Size : 32 Preparation Time :0:00
Categories : Brownies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Unsweetened chocolate
1 c Unsalted butter
2 c Walnuts -- be generous
5 lg Eggs
2 ts Pure vanilla extract
1/2 ts Almond extract
1/4 ts Salt
1 tb Powdered instant espresso --
- +1 ts
3 3/4 c Sugar
1 2/3 c Unbleached flour -- sifted
Adjust an oven rack one-third up from the bottom and preheat oven to
425°F. Line a 9x11x2" pan with foil. Brush well with melted butter.
Melt the chocolate and butter in the top of a large double boiler
over hot water on moderate heat or in a small, heavy saucepan on low
heat, stirring occasionally. When combined, remove from heat and set
aside.
Break the walnuts into pieces if necessary, trying to keep them
fairly large. In the large bowl of an electric mixer, beat the eggs
with the vanilla and almond extracts, salt, espresso, and sugar at
high speed for 10 minutes. On low speed, add the chocolate mixture
and beat only until mixed. Remove the bowl from the mixer and stir in
the nuts.
Pour the batter into the prepared pan. Bake for 35 minutes, reversing
the pan from front to back once to insure even baking. At the end of
35 minutes, the cake will have a firm crust, but when tested with a
toothpick will appear underbaked. Do not be concerned, it is done.
Remove the pan from the oven and let stand until cool. Invert the
brownies onto a cookie sheet and remove the foil. Cover with lenght
of waxed paper and another cookie sheet... invert again.
This cake must be covered and refrigerated for a few hours or
overnight before it is cut into bars.
